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Leftover Meat Stew with Plantains

Prep time 15 min
Cook time 10 hr
Total time 10 hr 15 min

Prep time 15 min
Cook time 10 hr
Total time 10 hr 15 min


I’m so weird about this hat that I won’t even wash it in case the wash messes up how it fits. I did, however, wear it on a swim in the ocean last week, that counts as washing, right?

This hat has seen me through 8 marathons, countless bootcamp sessions and many early morning trips to Starbucks.

If you see me wearing it then you know that either a) I’m about to start or just finished a workout or b) haven’t combed my hair.

I guess you know you’re getting older when you choose comfort over style…and don’t even get me started on my brown housecoat that I occasionally drop the kids off at school in

Serves 7

1 tablespoon olive oil

1 Butternut Squash, peeled, seeded and chopped

1 yellow onion, chopped

2 plantains, peeled and chopped

4 cloves Garlic, minced

½ teaspoon chili powder

½ teaspoon ground cinnamon

½ teaspoon Ground Cloves

4 cups roasted beef or pork (leftover r roast works great!)

1 can (28oz) diced tomatoes

2 cups chicken broth (or beef broth)

dash of sea salt and black pepper


In a large skillet, place the olive oil over medium high heat. Add the chopped butternut squash and onion. Cook for 5-8 minutes, until softened.


Transfer the squash and onion to a slow cooker. Add the remaining ingredients. Cook on low for 10 hours. Enjoy!


Calories: 335
Fat: 8g
Carbohydrates: 19g
Sodium: 611mg
Fiber: 6g
Protein: 32g
Sugar: 12g

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